Heat set‐
ting
Application Time
(min)
Hints
2 - 3 To simmer rice and milk-based
dishes, and to heat up ready-
cooked meals.
25 - 50 Add a minimum of two times as
much liquid as rice. Stir milk
dishes halfway through.
3 - 4 To steam vegetables, fish and
meat.
20 - 45 Add some tablespoons of a liq‐
uid.
4 - 5 To steam potatoes. 20 - 60 Use a maximum of 1/4 l water
for 750 g of potatoes.
4 - 5 To cook larger quantities of food,
stews and soups.
60 - 150 Add a maximum of 3 l of a liq‐
uid to the ingredients.
6 - 7 To lightly fry escalopes, veal cor‐
don bleu, cutlets, rissoles, saus‐
ages, liver, eggs, pancakes and
doughnuts, and to cook roux.
as re‐
quired
Turn halfway through.
7 - 8 To fry hash browns, loin steaks
and steaks.
5 - 15 Turn halfway through.
9 To boil large quantities of water, to cook pasta, to sear meat (goulash, pot
roast) and to deep-fry chips.
10.2 Cooking recommendations
The temperature and cooking times in the tables are guidelines only. They depend on the
recipes and the quality and quantity of the ingredients used.
Your oven may bake or roast differently to the oven you had before. The tables below
show recommended settings for temperature, cooking time and shelf position for specific
types of the food.
If you cannot find the settings for a special recipe, look for the similar one.
10.3 Inner side of the door
On the inner side of the door you can
find:
• the numbers of the shelf positions.
• information about the oven functions,
recommended shelf positions and
temperatures for dishes.
10.4 True Fan Cooking PLUS
Use the second shelf position.
Use 150 ml of water.
Use a baking tray.
www.aeg.com18
To Next Page
Loading...
Need help?
General